Before starting, preheat the oven to 450˚F Wash and dry all produce. Halve tomatoes. Thinly slice cucumbers. Zest, then juice lemon. Peel, then mince or grate garlic. Tear bocconcini into small pieces. Add half the Italian Seasoning (use all for 4 ppl), bocconcini, garlic, lemon zest, tomatoes, half the lemon juice and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine.

Arrange flatbreads on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets.) Spread pesto over flatbreads, then scatter bocconcini mixture over top. Tear basil over top.

Bake flatbreads in the middle of the oven until golden-brown and crisp, 7-8 min. (NOTE: For 4 ppl, bake flatbreads in the middle and top of the oven, rotating sheets halfway through.)

When flatbreads are almost done, whisk together half the balsamic glaze, 1 tbsp lemon juice, 1 tsp sugar and 1/2 tbsp oil (dbl all for 4 ppl) in the same large bowl (from step 1). Add arugula and spinach mix and cucumbers. Season with salt and pepper, then toss to combine.

Cut flatbreads into pieces. Divide salad and flatbreads between plates. Drizzle remaining balsamic glaze over flatbreads.